Deconstructed Key Lime Pie

Name: Deconstructed Key Lime Pie
Ingredients: 8 large eggs; Zest of 2 key limes; 224 g (1 cup) freshly squeezed key lime juice; 680 g (3 cups / 6 sticks) unsalted butter, softened; 280 g (1¼ cups) brown sugar; 84 g (¼ cup) honey; 392 g (3¼ cups) all-purpose flour; 280 g (2⅓ cups) cake flour; 280 g (2⅓ cups) wheat flour; 5 g (1 tsp) salt; 11 g (2⅓ tsp) baking soda; 5 g (2 tsp) ground cinnamon; 340 g (1½ cups) raspberry puree; 7 g (1 Tbsp) Versawhip; 3 g (1 tsp) xanthan gum; 448 g (2 cups) heavy cream; 112 g (½ cup) granulated sugar; 1 vanilla bean, split & scraped; 2 silver gelatin sheets (or 4 g powdered gelatin, as directed on package); 2 silver gelatin sheets (or 4 g powdered gelatin, as directed on package)

Preparation info

Yields
18
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Key Lime Curd

448 g (2 cups) granulated sugar
8 large eggs

Method

Key Lime Curd

Combine sugar, eggs, zest and juice over a double boiler. Cook for about 10-12 minutes, whisking often, until thickened. Remove from heat. Whisk in butter, one piece at a time, until smooth. Strain and refrigerate overnight in an airtight container. Before plating, place key lime curd in a stand mixer fitted with the paddle attachment and beat